Grilled lamb chops with Blanche de Chambly beer and fresh herbs

  • Preparation 15 min
  • Refrigeration 3 h
  • Cooking 10 min
  • Servings 4 to 6
  • Freezing Absolutely



  • 12 lamb chops from Quebec ( total 1.5 kg ), 2″ thick
  • 1 cup Blanche de Chambly beer by Unibroue
  • 2 tablespoons olive oil
  • The juice of 1/2 lemon
  • 20 mint leaves, finely chopped
  • 12 fresh basil leaves, finely chopped
  • Leaves from 3 rosemary sprigs, finely chopped
  • 10 chive sprigs, finely chopped + a little to serve
  • 2 garlic cloves, finely chopped
  • 2 tablespoons salted herbs from Bas-du-Fleuve
  • Ground pepper



  • In a large bowl, pour all the ingredients of the marinade and season with pepper to taste. Stir.
  • Place the chops in an airtight container and pour half of the marinade over. Close the dish and reserve in the fridge for 3 hours or even better 24 hours. Shake occasionally. Reserve the fresh marinade in the fridge. Remove the meat from the fridge about 30 minutes before cooking.
  • Preheat the BBQ at maximum intensity. Oil the grills.
  • Place the chops on the BBQ and cook for about 4 to 5 minutes on each side, which should give you a medium-rare doneness. Splash with the fresh marinade as often as possible. Place on a plate, cover with foil and let stand 5 minutes before serving. Garnish with fresh chives!